Mango squash

Name: Mango squash
Total time: 1200 s
Yield: 1 bottle
Cuisine: Indian
Ingredients: 1 and 1/2 cup Mango pulp (Alphonso or kesar); 1 and 1/2 cup sugar; 1 teaspoon citric acid or 1 tablespoon lemon juice; For mint chilli mango squash:; 5-6 mint leaves; 1 green chili; 1 teaspoon lemon juice

Purvi Modi @PurviModi_1105

Ahmedabad

#SD4
This mango squash recipe is without preservatives and food colour. It is done in half an hour and we can store in fridge for atleast 1-2 month. Perfect summer cooler and make different beverages from this. Here I have made simple mango squash and mint chilli mango squash.

Purvi Modi @PurviModi_1105

Saved

Ingredients

15-20 minutes

1 bottle

1and 1/2 cup Mango pulp (Alphonso or kesar)
1and 1/2 cup sugar
1 teaspooncitric acid or 1 tablespoon lemon juice
For mint chilli mango squash:
5-6mint leaves
1green chili
1 teaspoonlemon juice

Saved

Steps

15-20 minutes

1

Wash, peel, cut ripe mangoes into pieces and make pulp in blender (without water). Prepare 1 and 1/2 cup pulp
2

In a pan take sugar. Add water upto the level of sugar and bring to boil. Stir well.
3

When mixture comes to boil add citric acid or lemon juice. Mix it. Impurities will start floating on the surface if any. Discard this Impurities.
4

Cook until get one string consistency. Then switch off the flame. Cool down for 5-10 minutes. Then add mango pulp and mix well.
5

Strain the mixture by strainer. Cool down completely. Then fill with sterile bottle. Keep in fridge. You can store this for 1-2 month.
6

For making simple mango squash : In a glass take 4-5 tablespoon prepared concentrated mixture. Add 150 - 200 ml chilled water. Add 1 teaspoon lemon juice. Mix it and enjoy.
7

For mint chilli mango squash:
In a blender jar or chutney bowl take 4-5 tablespoon prepared mango squash mixture. Add 5-6 mint leaves, 1/2 green chilli and 1 teaspoon lemon juice. Blend it and transfer into a glass. Add chilled water or soda. Mix it and enjoy.